Transglutaminase
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- Category :
Food and Feed additives/Food additives
- CAS NO : 80146-85-6
- EC NO :
- Molecular Formula :
- Main Specifications : TGase can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins
- Synonyms : XHtran-a;TG,Transglutaminase;Glutamyltransferase, glutaminylpeptide γ-;
Package: 20 kg/Barrel??? 1kg*20bags/box.
Uses : TGase can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins
Product description:
Characteristics of transglutaminase:
Wide ph stability
Although the optimum ph of crude TGase is 6.0, it also functions with high activity in the wide range of ph 5.0 to 8.0. on account of this wide ph range, a variety of applications can be effective in various food processes, regardless of food type.
High thermal-stability
The optimum temperature of TGase is about 50. It also has high activity in the range of 45-55. A major advantage of TGase is that it becomes inactive when the internal temperature of food is at 75 or more in normal foods.
Strong binding force
The covaient bond cataiyzed by TGase is hard to rupture under the conditions of non-enzymic reactions. Once the minced meat which was treated by TGase is shaped, the shape is kept, even though it is frozen or sliced or cooked.
Application of transglutaminase:
Category
product
function
Meat Products
Meatball
improving resilience, texture and taste
canned meat
improving texture and appearance
frozen meat
improving resilience, texture and taste
reformed meat
reforming the meat
ham
improving taste and lengthening time of storage
Sausage
improving resilience, texture and taste
Aquatic Products
Mashed fish meat
improving texture and appearance
fish product
strengthening binding force
mashed shrimp
improving texture and viscosity
Cereal Product
Flour product
improving texture and flexibility
baked food
improving texture and increasing volume
rice product
improving flexibility and viscosity
bean product
improving flexibility
biscuit
preventing from softening
Dairy Product
milk
improving texture and taste
yoghurt
improving viscosity and taste
Others
Soya-bean milk
improving texture and taste
jelly
improving viscosity and taste
quasi-sharks fin
resembling tasty food
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